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Chicken And Instant Rice Casserole Recipes

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Chicken and Rice Casserole Dinner at the Zoo
Chicken and Rice Casserole Dinner at the Zoo from www.dinneratthezoo.com

Description

If you are looking for a quick and easy dinner recipe that is also delicious and satisfying, you can't go wrong with a chicken and instant rice casserole. This dish is perfect for busy weeknights when you don't have a lot of time to cook, but still want something hearty and delicious. With just a few simple ingredients and minimal prep time, you can have a tasty and filling meal on the table in no time.

Prep Time

The prep time for this recipe is minimal, only taking about 10 minutes to prepare the ingredients and assemble the casserole.

Cook Time

The cook time for this recipe is approximately 45 minutes to an hour, depending on the oven temperature and the size of your casserole dish.

Ingredients

For this recipe, you will need:
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup instant rice
  • 1 can cream of mushroom soup
  • 1 cup chicken broth
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese

Equipment

You will need a large mixing bowl, a casserole dish, and a measuring cup.

Method

1. Preheat your oven to 375°F. 2. In a large mixing bowl, combine the chicken, instant rice, cream of mushroom soup, chicken broth, chopped onion, celery, green bell pepper, garlic powder, paprika, salt, and black pepper. Stir well to combine. 3. Pour the mixture into a greased casserole dish and spread it out evenly. 4. Bake the casserole in the preheated oven for 45 minutes to an hour, or until the chicken is cooked through and the rice is tender. 5. Remove the casserole from the oven and sprinkle the shredded cheddar cheese over the top. 6. Return the casserole to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly. 7. Remove the casserole from the oven and let it cool for a few minutes before serving.

Notes

This recipe can be easily customized to suit your tastes. If you prefer a spicier casserole, you can add some hot sauce or red pepper flakes to the mixture. If you don't like mushrooms, you can substitute cream of chicken or cream of celery soup instead. You can also add some frozen vegetables, such as peas or carrots, for some extra nutrition and color.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 340
  • Protein: 28g
  • Carbohydrates: 25g
  • Fat: 13g
  • Saturated Fat: 6g
  • Cholesterol: 86mg
  • Sodium: 926mg
  • Potassium: 455mg
  • Fiber: 1g
  • Sugar: 2g
  • Vitamin A: 8% DV
  • Vitamin C: 15% DV
  • Calcium: 19% DV
  • Iron: 6% DV

Recipe Tips

To make this recipe even easier, you can use a rotisserie chicken instead of cooking your own chicken. Simply shred the chicken and add it to the rice and soup mixture. You can also use brown rice instead of instant rice, but you will need to adjust the cooking time accordingly. Finally, if you want to make this recipe ahead of time, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Just be sure to add an extra 10-15 minutes to the cooking time to ensure that the casserole is heated through.

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